DOUGH MODULES FOR IMPROVING THE TEXTURAL APPEARANCE OF PROCESSED DOUGH INTERMEDIATES

摘要

The present invention is directed to an apparatus for improving the textural appearance and desirable mouth feel of processed dough intermediates, such as cinnamon rolls or buns. The apparatus of the present invention is provided with an integral, arcuately configured cutting element within the individual dough modules to create an aesthetically pleasing textural effect to dough intermediates that manifests itself upon further processing of the dough intermediate prior to consumption.